Food

[Henry Krinkle]

Canellini bean and arugula soup and some of yesterday's flatbread.

[birdynamnam]

very... mouth-watering Henry

And,
chocolate for the dessert

P1200872 by laurent, sur Flickr

[CanadianStraps]

Some people say, "it was meant to be" , but I'm not much of a believer in fate.

That said, I had a hankering for sausages today, and went into the butcher to buy some of thier in-store ones, which are great. I also find my favourite casings to be in stock (somewhat rare) and some lovely pork shoulder cuts at a great price.



I'm going with an Asian fusion profile with the ones I'll eat tonight, with (too much) fresh garlic, my own 5-spice (it has 6 spices in it), and some dried tabiche.

[Henry Krinkle]

... (too much) fresh garlic,

I am not sure I understand this.

[CanadianStraps]

I am not sure I understand this.

Agree. I often crave that hot taste of abundant fresh garlic. I make a summer size salad of cottage cheese, fresh garlic, tomato, and black pepper that most people won't eat because of the garlic overload. Suits me fine, as it is a favoured garlic delivery vehicle.

[Henry Krinkle]

Agree. I often crave that hot taste of abundant fresh garlic. I make a summer size salad of cottage cheese, fresh garlic, tomato, and black pepper that most people won't eat because of the garlic overload. Suits me fine, as it is a favoured garlic delivery vehicle.

We go through about 20 pounds of hard neck garlic through winter and spring. Hard neck is a fairly powerfully flavoured garlic.

Here is a pretty decent recipe. The garlic is actually quite mellow, as it is essentially blanched, but it is pervasive and balances really nicely with the subtleness of the Meyer lemons. This is not my recipe.


Ingredients

Meyer lemon mayonnaise
3 tablespoons Meyer lemon juice
2 tablespoons water
2 large egg yolks
1 cup grapeseed oil

Anchovy-Lemon Sauce
3 garlic cloves, grated
1/3 cup plus 1 tablespoon extra-virgin olive oil plus additional for brushing
1/2 cup matchstick-size pieces Meyer lemon peel (yellow part only)
4 anchovy fillets
1 tablespoon Meyer lemon juice
1/8 teaspoon dried crushed red pepper
37 garlic cloves, peeled
1 tablespoon milk


8 baguette slices
10 2 x 1/2-inch strips Meyer lemon peel (yellow part only)
2 large boneless organic chicken breasts with skin and ribs (about 1 3/4 pounds total)
4 heads of Little Gem lettuce or 4 hearts of romaine, halved lengthwise with core left intact

Preparation

For meyer lemon mayonnaise:
Place lemon juice, 2 tablespoons water, and egg yolks in medium metal bowl. Whisk yolk mixture constantly
over large saucepan of simmering water until thermometer inserted into mixture registers 160°F, about 3 minutes.
Transfer yolk mixture to processor. With machine running, add oil in slow steady stream. Transfer mayonnaise to
small bowl. Season to taste with salt and pepper. DO AHEAD: Mayonnaise can be made 2 days ahead. Cover and
refrigerate.

For anchovy-lemon sauce:
Place grated garlic, 1/3 cup oil, and next 4 ingredients in heavy small saucepan. Cook over lowest
possible heat until lemon peel is tender and caramelized, stirring occasionally, about 2 hours.
DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
Place 37 peeled garlic cloves in small saucepan. Cover with cold water by 1 inch. Bring to boil; drain.
Repeat 5 times. Place garlic cloves and 1 tablespoon milk in blender and puree until smooth. Transfer to small
bowl. DO AHEAD: Garlic puree can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Preheat broiler. Brush baguette slices with olive oil; sprinkle with salt and pepper. Broil until brown,
about 1 minute per side. Cool. DO AHEAD: Croutons can be made 4 hours ahead. Let stand at room temperature.
Tuck two 2-inch strips Meyer lemon peel between chicken breast and tenderloin and 3 strips peel between
skin and breast meat of each chicken breast. Place on plate, cover, and chill 2 hours.
Preheat oven to 350°F. Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Sprinkle
chicken with salt and pepper. Place in skillet, skin side down, and cook until skin is golden, about 10 minutes.
Turn chicken over, place in oven, and roast until cooked through, about 15 minutes. Transfer to work surface and
let rest 10 minutes.

Preheat broiler. Brush cut sides of lettuce with Meyer lemon mayonnaise. Sprinkle with salt and pepper.
Place on rimmed baking sheet and broil until golden, about 1 minute. Slice chicken breasts crosswise into 1/2-inch-
thick slices.
Place 2 lettuce halves on each of 4 plates. Divide chicken breast slices among plates. Spoon dollop of
garlic puree next to chicken. Place 2 croutons on each plate. Drizzle with Anchovy-Lemon Sauce and serve.

Grilling everything that should be broiled only makes it better.

[movet22]

I forgot to snap a picture yesterday, but my brother made catfish sandwiches for lunch. Delicious. It was a Blue Apron recipe, of course. I never would have thought to buy catfish for myself. But damn, it is a tasty fish.

I love blue apron. I have learned to use so many more ingredients than I ever would have with them. I still get a couple of boxes a month and just riff on the recipe. My only wish for them is that they began offering slightly more technique and difficulty variation.

[Raza]

I love blue apron. I have learned to use so many more ingredients than I ever would have with them. I still get a couple of boxes a month and just riff on the recipe. My only wish for them is that they began offering slightly more technique and difficulty variation.

I keep all the recipes in a file folder, and that way I can recreate them and tweak them as I please in the future. As far as difficulty, they're plenty difficult enough for me! Prep for me takes about 5 times as long as they say it will.

[movet22]

May as well add to the fun:

Duck breast with habanero-beer asparagus risotto. I forewent the pan sauce for the duck and deglazed the cast iron with the remaining beer and added to the risotto in lieu of the final addition of butter.



Sent from my iPhone using Tapatalk

[movet22]

Prep for me takes about 5 times as long as they say it will.

I don't think line cooks could prep their meals in the time they allot. Really the longest part of the blue apron is the prep.